I am a salsa eating fool.

Five-Minute Salsa from kitchenmeetsgirl.com - perfect for Superbowl!  #recipe #dip

We’re also huge fans of Mexican food in my house, so we go through a lot of jars of salsa. Maybe two jars a week?

I know. It’s a sickness.

Plus, I dump it on pretty much anything and everything: my salads, wraps, baked potatoes, you name it. And in the summer when I have lots of great fresh produce at my fingertips, I always have a jar of homemade salsa sitting in my fridge.  When using fresh tomatoes to make salsa, Roma are my first choice because of their rich flavor and low moisture flesh–I prefer my salsa a little chunky.

But if you haven’t noticed, it’s not summer–it was a balmy 20 degrees here yesterday morning when I dropped Doodle off at school.  Needless to say, the tomatoes at my local market aren’t looking super impressive right now.  But I was really, really craving homemade salsa.  Thank goodness for Rotel.

Here’s how it played out:

{Minute 1}: Assemble your ingredients.

{Minutes 2 -4}: Give ’em all a rough chop.  Nothing too fancy or small–you’re just going to throw ’em in your food processor or blender.  This may take you less time than it did me; I’m not a super-fast chopper.  Dump everything in your blender/processor.

{Minute 5}: Pulse 5 to 7 times, or until your salsa reaches your desired consistency.

5-Minute Salsa
 
Ingredients
  • 2 (10 ounce) cans diced tomatoes (I used Rotel Hot) or 3 large tomatoes
  • 2 cloves garlic
  • 1 jalepeno, including seeds and membrane (de-seed if you don't want it too spicy)
  • ½ cup cilantro
  • ¼ to ⅓ cup diced onion
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • juice of one lime
Method
  1. Place your ingredients in a food processor or blender, and pulse to combine.
  2. Eat 'til you're stuffed.
Notes
recipe adapted from my mom, previously posted here

XO, Ashley